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Steak and Chimichurri Toasts

DeAnnaDeAnna Eklund
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Makes 40 toasts

Makes 40 toasts
Makes 40 toasts


  • 1 cup packed fresh parsley
  • 3/4 cup olive oil, plus additional for brushing toast
  • 3 Tbs. red wine vinegar
  • 2 Tbs. dried oregano
  • 2 tsp. ground cumin
  • Salt
  • 2 garlic cloves, minced
  • 1/2 tsp. dried crushed red pepper
  • Two (1-pound pieces) flank steak
  • Freshly ground black pepper
  • 16-ounce thin French-bread baguette, cut into 40 slices
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  • 1

    Prepare chimichurri sauce:

  • 2

    In food processor combine the parsley, olive oil, vinegar, oregano, cumin, 1 tsp. salt, garlic and crushed red pepper. Process until smooth; set aside.

  • 3

    Place steaks in large glass baking dish. Sprinkle with salt and pepper. Brush about 2 Tbs. chimichurri sauce over steaks; refrigerate remaining sauce. Cover steaks with plastic wrap and refrigerate 1 hour (or up to a day).

  • 4

    Heat oven to 450 degrees. Place bread slices on large baking sheet, then brush them lightly with olive oil. Bake bread until just firm, about 5 minutes. Transfer to a large platter.

  • 5

    Preheat the broiler. Transfer the steaks to a rimmed baking sheet. Broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer the steaks to cutting board and let stand 5 minutes. Cut each steak in half along the grain. Cut each half crosswise against the grain into 10 slices. Top each bread slice with 1 piece of meat and a bit of chimichurri sauce. Arrange toasts on a platter and spoon remaining sauce into small bowl and place in the center of the platter. Serve warm or let stand up to 2 hours at room temperature.

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